Chicken A La Diavolo Recipes

CHICKEN A LA DIAVOLO

Chicken a La Diavolo image

This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry

Provided by The Kissing Cook

Categories Chicken

Time 35m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 whole chicken, about 3 1/2 lbs, halved lengthwise and boned
1 large lemon, zest of
4 large springs fresh rosemary
1/2 cup plus 2 tbs. extra virgin olive oil
4 large garlic cloves, crushed
salt & freshly ground black pepper

Steps:

In a large bowl, bruise lemon zest and rosemary between fingers to release oils. Stir in 6 Tbs. oil and the garlic. Place chicken in marinade, cover and refrigerate, turning occasionally, at least 8 hours or overnight. Preheat oven to 450°F Remove chicken from marinade and season with salt and pepper. Heat remaining 4 Tbs. oil in a large skillet over high heat until oil is hot, but not smoking. Add chicken, skin-side down. Place chicken brick on top of chicken. (I just wrap a brick in heavy duty aluminum foil) Cook until the underside is golden brown, about 4 minutes. place skillet with brick in oven and bake until juices run clear when pierced in the thickest part of the ghigh about 14 minutes. Serves 4. Serve with rice pilaf.

Nutrition Facts : Calories 965.5, Fat 80, SaturatedFat 18.9, Cholesterol 243.8, Sodium 228.3, Carbohydrate 1.2, Fiber 0.1, Protein 57.5

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